Lemon-Blueberry Loaf

Ingredients

• cooking spray , such as Pam®
• 0.75 cups white sugar
• 0.25 cups butter , melted and slightly cooled
• 0.25 cups sour cream
• 2 eggs , beaten
• 1 medium lemon , zested and juiced, divided
• 0.33 cups milk
• 1.67 cups all-purpose flour
• 2 teaspoons baking powder
• 0.25 teaspoons salt
• 1.25 cups frozen blueberries , unthawed

Instructions

1. 1

   Gather the ingredients. Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x5-inch loaf pan with cooking spray.

2. 2

   Whisk together sugar, melted butter, sour cream, eggs, and lemon juice in a large bowl until thoroughly blended. Mix in milk.

3. 3

   Stir together flour, baking powder, salt, and lemon zest in a separate bowl.

4. 4

   Remove 2 tablespoons flour mixture and place in a third, smaller bowl with frozen blueberries; stir to coat. Stir remaining flour mixture into milk-sour cream mixture with a rubber spatula or wooden spoon, blending until just combined. Fold floured blueberries into batter and transfer into the prepared loaf pan.

5. 5

   Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour.

6. 6

   Meanwhile, mix together icing sugar, lemon juice, and lemon zest in a small bowl for the topping.

7. 7

   Remove loaf from the oven and immediately poke holes all over the top with a toothpick. Pour topping over loaf and let cool in the pan for 10 minutes. Remove loaf to a wire rack to cool completely.